Certificate No. IT 11/0050
Pala pizza, pinsa, and teglia pizza are the most iconic styles of Rome and central Italy, while focaccia and padellino pizza reflect different regional culinary traditions from the north to the deep south of the country. What unites all these doughs and styles is their growing popularity in Italy and abroad, especially over the last decade, driven by new pizza consumption trends. These are high-hydration doughs, simple in preparation but with numerous variations that influence the structure, quality, and aesthetic of the final product. Scuola Italiana Pizzaioli offers an intensive three-day course to master the essential techniques of dough preparation, stretching, and baking for these different pizza styles. The course covers the use of various flours, with a particular focus on next-generation stone-ground flours, blends of cereals, and whole grain flours. The goal is to develop a deep understanding of raw materials and explore all possible nuances to personalize the final product.
This course is designed for those who wish to learn the various techniques of dough preparation, fermentation, stretching, and baking for Roman-style pala and pinsa, pizza in teglia, focaccia, and padellino pizza. It is aimed at professionals, pizzeria owners, and chefs who want to deepen their theoretical and practical knowledge of these highly demanded pizza styles, ideal as a gourmet base to enhance top-quality ingredients.
A comprehensive professional training on the various techniques for producing, preparing, stretching, and pre-baking pala, pinsa, teglia, focaccia, and padellino bases, using different types of flour and corresponding dough-making methods.
Student Kit:
• Educational manual
• T-shirt
• Cap
• Apron
• Bag
• Notebook
Certificate of participation.
A total of 24 hours, divided over 3 days: 2 hours of theoretical lessons, 22 hours of practical lessons – from 9:00 AM to 5:00 PM
• Pizza in teglia and its variations: High and fluffy or thin and crispy. Regional spread, evolution, and ways to offer it to customers, including filled versions.
• Pala pizza and Roman pinsa: Light and crispy. Definition of size and ideal weight for both styles. • Focaccia in two different styles: Using both direct and indirect dough methods.
• Padellino pizza: A unique alternative for pizzerias catering to a different market segment. • Overview of equipment and tools: Essential tools for making teglia and pala pizza.
• Introduction to cereals and their differences: Soft wheat vs. durum wheat, characteristics, and quality factors.
• Flour selection for teglia and pala pizza: Chemical, physical, and rheological properties, proteins, carbohydrates, milling types, and the use of whole grain and seed-core flours.
• Introduction to preferments: Differences, suitable flours, and storage methods.
• Yeast: Morphology, commercial yeast types, its role in dough, yeast activity in relation to temperature, and proper dosage.
• Dough optimization: How to use the same dough for multiple products (such as bread and breadsticks) to reduce waste in pizzerias.
• Direct dough with autolysis: For teglia and pala pizza.
• Direct dough: For Roman pinsa.
• Direct dough: For focaccia.
• Direct dough: For padellino pizza.
• Indirect dough: For various styles, including teglia, pala, focaccia, and padellino.
• Preparation of preferments: Both at controlled and room temperature.
• Use of alternative flours: Exploring different flour blends.
• Dough optimisation: Creating multiple products as a creative and sustainable way to reduce waste in pizzerias.
• Fermentation and dough stretching techniques.
• Oven calibration: For pre-baking and final baking stages.
• Toppings management: Development of both traditional and innovative recipes.
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